Blueberry Pancakes

Posted on by Jessica Boone

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Fresh Maine #wildblueberries, fresh Pennsylvania #peaches and fresh Vemont #maplesyrup served on my beautiful @georgetownpottery, that’s how to start the day!

 

 

 

 

 

 

 

 

 

I use the recipe for griddlecakes from #fanniefarmer  cookbook,

 

ok I got out the mixing bowl, the cookbook and added a few ingredients, became distracted with something and my niece finished making the pancakes. Story of my life! But hey in the end the boys and I got the fresh blueberry pannycakes we wanted!

 

Blueberry Pancakes with fresh peaches and maple syrup

Blueberry Pancakes with fresh peaches and maple syrup

 

 

Maple Butter

Posted on by Jessica Boone
Maple Butter on Maple Bread

Maple Butter on Maple Bread

1 cup Pure Vermont Robust Maple Syrup

3/4 cup melted butter

Cook the syrup until it reaches soft ball stage.  Add butter mix with a hand held blender until smooth and creamy.  Serve warm on gingerbread, waffles, biscuits or Old Vermont Maple Bread. .

 

*Soft Ball Stage for Candy Making using Cold Water Test. 235 F to 240 F (118 C to 120 C) A small amount of syrup dropped into cold water forms a soft, flexible ball, but flattens like a pancake after a few moments in your hand.oft ball stage:

Boiling syrup to soft ball stage

Boiling syrup to soft ball stage

 

Chunky Maple Beef Stew

Posted on by Jessica Boone
Maple Beef Stew

Maple Beef Stew

 

 

Winter storms and homemade beef stew, they just go together! Here’s an easy recipe that can easily be adjusted up or down depending on how many you’re feeding.

Chunky Maple Beef Stew

Ingredients for Chunky Maple Beef Stew

Ingredients for Chunky Maple Beef Stew

 

 

 

Beef stew also freezes nicely,  double the batch and freeze half in a crock pot bag for a meal on a night you’re working late! Or if you have teenagers in the house doubling it is a necessity!

 

 

 

Beef cubes mixed with vegetables and maple syrup

Beef cubes mixed with vegetables and maple syrup

One thing to note is the cooktime is 4 hours (I found the prep time to be about 20 minutes).  This could easily be made in a crockpot on slow so it cooked all day.  I am making it tonight, my husband coming off second shift at the hospital will have a hot meal for once.  We’re going to reheat this for supper tomorrow night although from the aroma from the kitchen I may be have midrats (midnight rations….throwback to my Navy days!)

I wish you could smell this….it’s even better then it looks!

 

Recipe courtesy of the Official Vermont Maple Cookbook